Healthy Recipe of the Week
Vegan Mac ‘n’ Cheese
- 12 ounces Short Pasta
- 1/3 cup Panko
- 1 tablespoon + 2 teaspoons Extra Virgin Olive Oil
- 1/4 cup Flat Leaf Parsley (finely chopped)
- 1 small Onion (finely chopped)
- Kosher Salt and Pepper to taste
- 2 Cloves Garlic (pressed)
- 1 cup Cashews
- 1 teaspoon Dijon Mustard (may substitute for 1/4 teaspoon mustard powder)
- 1 pinch Cayenne
- 1/3 cup Nutritional Yeast
- 2 cups Water
Heat oven to 425°F. Cook pasta per package directions; drain and return to the pot. In a small bowl, combine Panko with two (2) teaspoons olive oil. Spread on a baking sheet and toast until golden brown. Toss with parsley.
Heat the remaining tablespoon of olive oil in a small saucepan on medium. Add onion and 1/2 teaspoon each of salt and pepper and cook covered, stirring occasionally until tender (about 8 minutes). Stir in garlic and cook for one (1) minute. Remove from heat and stir in cashews, dijon mustard or mustard powder, and cayenne. Add 1.5 cups of water and bring to a boil. Reduce heat and simmer until cashews are tender (10 to 12 minutes).
Transfer mixture to a blender, add nutritional yeast, and 1/2 cup of water. Puree until smooth. Return mixture to saucepan and cook, stirring occasionally until thickened (6 to 8 minutes).
Toss with pasta and serve sprinkled with Panko and parsley crumbs.
Yields: 4 servings.
Total Preparation: 30 minutes
Nutritional Information (per serving)
597 calories; 20g total fat; 3g saturated fat; 23.5g protein; 266mg sodium; 83g carbohydrates; 5g sugar (0g added sugar); 7g fiber
Women’s Health. (2020, October). Mood food: Plant-based meals that will make you happy.